YOUR SOLIN GENERATED RECIPE
Garden Greens with Lemon-Herb Vinaigrette
Crispy pan-seared tofu and protein-packed edamame tossed with vibrant garden greens in a zesty, herb-infused lemon vinaigrette for a refreshing and satisfying crunch.
INGREDIENTS
10 oz Extra firm tofu
0.5 cup Shelled edamame
2 tbsp Hemp hearts
2 tbsp Nutritional yeast
3 cup Mixed baby greens
0.5 cup Cucumber
1 tbsp Fresh parsley
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
1 tsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Press the tofu between paper towels to remove excess moisture, then cut it into 1/2-inch cubes.
In a non-stick skillet over medium-high heat, sear the tofu cubes for 8-10 minutes until golden brown and crispy on all sides.
While the tofu cooks, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, sea salt, and black pepper in a small bowl.
In a large salad bowl, combine the mixed baby greens, sliced cucumber, and shelled edamame.
Add the warm, seared tofu to the greens and drizzle with the prepared lemon-herb vinaigrette.
Toss the salad gently to ensure all leaves are coated, then top with hemp hearts, nutritional yeast, and fresh parsley before serving.